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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Gruszka-french Jewish Pear Tarte -tarte Aux Poires Et AmandesThis recipe from a great book written by Elizabeth Wolf-Cohen titled Jüdische Küche . Ingredients:
1 cup flour |
1/2 teaspoon salt |
4 tablespoons icing sugar |
1 cup butter (or, as suggested in the book, parve margarine) |
2 egg yolks (+ 1 tablespoom cold water) |
2 eggs |
1/2 cup sugar |
1/2 cup ground almonds + 2 tablespoon sliced almonds |
few drops almond aroma |
2 big pears (about 500 gr) |
Directions:
1. 1. Prepare the pie crust pastry: knead flour, icing sugar, salt, butter / margarine and 2 yolks whisked with 1 tablespoon cold water. Cover with paper and set in the fridge for 2-3 hours (or better overnight)
2. 2. Butter a tarte-form and sprinkle with flour, roll the dough and fill the form. Put a sheet of baking paper on it and spread some beans to bake blind . Bake 10-15 minutes in 200C
3. 3. Peel pears and cut into thin slices and arrange them on the baked shell. Separate yolks and whites from 2 left eggs. Beat yolks with sugar until almost white and fluffy, add ground almonds and aroma. Whisk whites until stiff. Add to yolk cream and pour over pears. Sprinkle with almond flakes. Bake about 30 minutes in 180C. I recommend to cover the tarte with baking paper to prevent excessive toasting of the top of the tarte. It smells delicious and tastes really really great! We ate it just as it was, au naturel :P but I guess a great idea would be serving it with vanilla sauce, whipped cream or ice-cream!
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